Name: Keigetsu Junmai Daiginjo Nature
Brand: Inter Rice Asia
SKU: KEIG-NATU-30
Price: 33.0 SGD
Availability: InStock

Price

Description
Profile
Sake Sweetness
Awards

Description

It is a pure rice Daiginjo sake prepared by making 酛 in a blessed natural environment using 100% of the specially cultivated rice "Gin no Yume" cultivated using only organic fertilizers in the rice terraces of the Tosa-Keihoku region where the sake brewery is located.

Sake Nature has enticing aromas of beautifully ripe stone fruit and white blossom on the nose. The palate offers well-balanced, pure flavours of juicy pear and peach with an elegant and persistent finish. This sake pairs perfectly with poached white fish in a creamy sauce, dishes with aromatic Asian spices or miso-based sauces.

Profile

Grade	Junmai Daiginjo
Polishing Ratio	45%
Rice Type	Gin no Yume
Alcohol	15%
Prefecture	Kochi
Brewery	Tosa Brewing Co. Ltd.

Sake Sweetness

Awards

Fine Sake Awards 2024 - Gold
IWC Sake 2022 - Trophy
Kura Master 2020 Platinum Award

300ml

720ml

In stock, ready to ship
Inventory on the way

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Customer Reviews

4.5 Based on 2 Reviews

5 ★

50%

4 ★

50%

3 ★

2 ★

1 ★

Customer Photos

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01/04/2021

Anonymous

Singapore

Clean finish, sweet and fragrant

An easygoing drink

12/29/2021

drunkard_sailor

Singapore

Refreshing sake

Appearance: Clear, pale, lemon-green appearance with viscosity observed. Nose: Sake has clean nose, medium (+) intensity with notes of wood-shavings, fruity/floral (banana skin, pear skin), Ginjo (banana, pear), and lemon-barley. Palate: Sake is off-dry, with medium (+) umami and acidity, medium level of perceived alcohol, medium (+) body with velvety, creamy and zesty texture and medium (+) flavour intensity with notes of wood-shavings, fruity/floral (banana skin, pear skin), Ginjo (banana, pear), and lemon-barley. Sake has a crisp finish with notes of banana and pear skin as aftertaste. Remarks: Refreshing sake; on the 2nd day of tasting, I thought the sake has lost its freshness and it really wasn’t that impressive. Missed out on the 3rd, but when I tried again on the 4th and 5th day, I was wrong; I thought that was when the complexity and depth, Ginjo, and fruity aroma really developed (especially on the 4th day).